Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

Journal of Food Engineering

Volumn 89, Issue 2, 2008, Pages 178-186

  Eylen, David Van ^a   Oey, Indrawati ^a   Hendrickx, Marc ^a   Loey, Ann Van ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Activity; Broccoli; Cell permeability; High pressure temperature treatment; Myrosinase; Stability

Indexed keywords

CAPILLARITY; DERIVATIVES; FLUIDS; GLASS FIBER REINFORCED PLASTICS; INDUSTRIAL RESEARCH; LIQUIDS; PRESSURE; SOLIDS; SYSTEM STABILITY;

(I ,J) CONDITIONS; (PL) PROPERTIES; BRASSICA OLERACEA; CELL DISRUPTION; CELL PERMEABILITY; EFFECT OF TEMPERATURE; ELSEVIER (CO); FIRST-ORDER MODELS; GLUCOSINOLATE; GLUCOSINOLATES (GS); HYDROLYSIS PRODUCTS; KINETIC MODELLING; MODERATE PRESSURES; MYROSINASE; THERMAL STABILITY;

PHOTOACOUSTIC EFFECT;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 45549109907     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.016     Document Type: Article

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